Butterscotch Pecan Soufflé Pie

Name: Butterscotch Pecan Soufflé Pie
Cuisine: United States
Ingredients: Baked 8" pie shell; ¼ tsp. salt; ½ c. chopped pecans, toasted; 2 tblsp. sugar; ¼ tsp. cream of tartar; 1 (4 oz.) pkg. butterscotch pudding and pie filling mix; 1 (4 oz.) pkg. butterscotch pudding and pie filling mix; 2 eggs, separated; 2 c. milk

Preparation info

Difficulty
Easy

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Your guests will never guess how easy this pie is to fix—it tastes so good

Ingredients

Baked 8" pie shell
1 (4 oz.) pkg. butterscotch pudding and pie filling mix

Americas
United States
Vegetarian
Pie

Method

Combine pudding mix, ¼ c. milk and egg yolks in saucepan. Blend thoroughly. Add remaining milk and cook as directed on package. Remove ½ c. hot filling; cool 10 minutes, stirring several times.
Stir remaining filling until smooth. Add pecans and pour into pie shell.
Add salt and cream of tartar to egg whites; beat until frothy. Add sugar gradually, beat